Baked Penne with Italian Sausage Recipe | Ceramic Baking Dish

This hearty baked penne combines Italian sausage, rich marinara sauce, and three types of cheese for the ultimate comfort food. A 9x13-inch ceramic rectangular baking dish is perfectly sized for this recipe—the dimensions provide even heat distribution for melted cheese throughout and those coveted crispy edges. It's a crowd-pleasing weeknight dinner that comes together quickly and bakes to bubbly perfection. Unlike traditional baked ziti, this recipe uses penne for better sauce coverage and adds fresh mozzarella for extra creaminess. The result is a restaurant-quality pasta bake that's impressive enough for company but easy enough for Tuesday night. Yield 6 servings Prep Time 15 minutes Cook Time 45 minutes Ingredients For the Pasta 1 lb (450g) penne pasta 1 tbsp salt (for pasta water) For the Sauce 1 lb (450g) Italian sausage (mild or spicy), casings removed 1 medium yellow onion, diced 4 cloves garlic, minced 1 jar (24 oz/680g) marinara sauce (or 3 cups homemade) 1 can (14.5 oz/411g) diced tomatoes, drained 1 tsp dried oregano 1 tsp dried basil ½ tsp red pepper flakes (optional) 1 tsp sea salt ½ tsp freshly ground black pepper For the Cheese Layer 1 cup (250g) whole milk ricotta cheese 1 large egg ½ cup (50g) grated Parmesan cheese 2 cups (200g) shredded mozzarella cheese (divided) 8 oz (225g) fresh mozzarella, torn into pieces ¼ cup fresh basil leaves, chopped (plus extra for garnish) Instructions Preheat and Prep: Preheat your oven to 375°F (190°C). Lightly grease your 9x13-inch ceramic baking dish with olive oil or cooking spray. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the penne according to package directions until al dente (usually 10-11 minutes). Drain and set aside. Pro tip: Undercook by 1 minute since it will continue cooking in the oven. Brown the Sausage: While the pasta cooks, heat a large skillet over medium-high heat. Add the Italian sausage, breaking it up with a wooden spoon. Cook until browned and cooked through, about 6-8 minutes. Transfer sausage to a plate, leaving about 1 tablespoon of fat in the pan. Build the Sauce: In the same skillet, add the diced onion and cook until softened, about 4 minutes. Add the garlic and cook for 1 minute until fragrant. Stir in the marinara sauce, diced tomatoes, oregano, basil, red pepper flakes (if using), salt, and pepper. Return the cooked sausage to the pan and simmer for 5 minutes. Make the Ricotta Mixture: In a medium bowl, combine the ricotta, egg, Parmesan, and chopped basil. Mix until smooth. Combine Pasta and Sauce: In a large bowl, toss the cooked penne with the sausage-marinara sauce and 1 cup of the shredded mozzarella until well combined. Layer the Dish: Spread half of the pasta mixture in the prepared baking dish. Dollop the ricotta mixture over the pasta and spread gently. Top with the remaining pasta mixture. Add the Cheese: Scatter the torn fresh mozzarella pieces over the top, then sprinkle with the remaining 1 cup of shredded mozzarella. Bake: Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 20-25 minutes until the cheese is golden and bubbly. Rest and Serve: Let the baked penne rest for 5-10 minutes before serving. This allows the sauce to thicken slightly. Garnish with fresh basil leaves. Cook's Note The key to perfect baked pasta is slightly undercooking the penne before baking. It will absorb sauce and finish cooking in the oven, resulting in perfectly tender pasta rather than mushy noodles. The combination of ricotta, fresh mozzarella, and shredded mozzarella creates incredible texture—creamy, stretchy, and golden all at once. Common Mistakes to Avoid Overcooking the pasta: Cook it 1 minute less than package directions. It continues cooking in the oven. Skipping the ricotta layer: This creates pockets of creamy richness throughout the dish. Don't skip it! Using only pre-shredded cheese: Fresh mozzarella adds superior flavor and texture. The combination is worth it. Not letting it rest: Those 5-10 minutes allow the dish to set, making serving much easier and preventing a soupy mess. Substitution Guide 🥇 1. Ground Beef or Turkey Why it works: Leaner option with similar texture More budget-friendly How to use it:Substitute 1 lb ground beef or turkey for the Italian sausage. Add 1 tsp fennel seeds and ½ tsp Italian seasoning to mimic sausage flavor. 🥈 2. Rigatoni or Ziti Why it works: Similar tube shape holds sauce well Traditional for baked pasta dishes How to use it:Substitute 1:1 for penne. Cook according to package directions, still aiming for al dente. 🥉 3. Cottage Cheese Why it works: More affordable than ricotta Similar creamy texture How to use it:Use 1 cup cottage cheese in place of ricotta. Blend it smooth in a food processor for best results, or use as-is for a more rustic texture. Quick Decision Guide Want a leaner dish? → Use ground turkey instead of sausage Prefer traditional baked ziti? → Use ziti or rigatoni pasta Budget-conscious? → Swap cottage cheese for ricotta Serving Suggestions Serve this baked penne with a crisp Caesar salad and garlic bread for a complete Italian feast. It's perfect for feeding a crowd, potlucks, or meal prep—it reheats beautifully and tastes even better the next day. A ceramic dish goes straight from oven to table for easy, elegant serving. Variations Vegetarian Version: Omit the sausage and add sautéed mushrooms, zucchini, and bell peppers Spicy Kick: Use hot Italian sausage and increase red pepper flakes to 1 tsp Extra Veggie: Add 2 cups fresh spinach to the sauce in the last 2 minutes of simmering White Sauce Version: Replace marinara with Alfredo sauce for a creamy white baked penne

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